2 TBS active dry yeast
1/2 cup warm water
1/2 cup butter
1 cup milk
1/2 cup sugar
1 tsp salt
4 1/2 cups flour
1/2 cup butter, softened (to spread on the dough before baking)
Dissolve yeast in 1/2 cup warm water (110-115 degrees). Set aside and allow yeast to activate.
Heat butter and milk until butter is melted. Allow to cool.
Add sugar, salt, eggs and yeast mixture to the milk and butter.
In a stand mixer, combine the flour and the milk mixture. Mix until smooth and dough begins to pull away from the sides of the bowl. If mixture is too sticky, add up to 1 more cup of flour. The dough should be slightly sticky but workable.
Cover the mixing bowl and allow to rise until double in size. About 1 hour.
Divide dough into 2 equal pieces and form into balls.
On a floured surface, roll each ball of dough into about a 16" disk.
Using the back of a spoon, spread 1/2 cube of very soft butter all over each of the disks.
Using a pizza cutter, cut the dough like a pizza into 16 equal pieces from each disk. (You should have 32 triangles) Grab hold of both ends of the bottom of the triangle and gently stretch the dough and roll up to the point. Place each roll onto a cookie sheet, curving it into a crescent shape. (Make sure to tuck the point under the roll so it doesn't pop up and burn)
Allow to rise for about another hour.
Bake in a 400 degree oven for 10 minutes then brush the tops of the hot rolls with melted butter.
These crescent rolls have quickly become a favorite in our house. I attribute it to the fact that they contain butter, butter and more butter. Boy are they delicious! Skyler loves them so much that he'll try to grab them off the pan and eat them before they're even baked. He's done it twice now. And IF there are any left over that's what he wants for breakfast the next day. They are so soft and delicious! This recipe is easily halved, that's what I usually do unless we're having a big dinner party. On an average night16 rolls is plenty. Enjoy!!